Miso paste is a combination of fermented soybeans and salt that are combined with a fermenting agent. Though miso paste is high in sodium there is a long list of health benefits that this long-loved food touts such as aiding in digestion, help reducing the risk of certain cancers, bolstering bone health and lowering cholesterol.

I absolutely love miso paste and incorporating into soups, marinades and home made salad dressings. Miso paste adds the most delicious Japanese-inspired flavors to homemade health food. Just make sure you’re drinking a ton of H2O to counteract the high sodium content.

Any recipe that is quick, easy and packed with healthy vitamins and minerals is a friend of mine. I started making homemade miso soup about 2 years ago and I have never looked back. I love the versatility of miso broth and that is serves as the perfect canvas for a host of other flavors. I usually add whatever greens and veggies I have on hand. Like I said, I love things that are easy and usually keep my pantry and freezer stocked with go-to ingredients.

This easy weeknight meal will crawl up into your heart and stay there for a long while. Before long you’ll be making this weekly and eating the leftovers for breakfast. You heard it here first!

You’ll need:

4-6 TBSP Yellow, White or Red Miso Paste

4 cups fresh spinach

1 TBSP Brigg’s Liquid Amino Acid (soy sauce alternative)

1 cup Firm Tofu (pressed to drain liquids), diced into small cubes

1 cup fresh corn (optional)

1 cup fresh green peas(optional)

1 cup shelled edamame beans

¼ cup scallions, diced

To make:

Press the tofu block between two plates with a heavy can on top for 10-20 minutes to drain the excess moisture from the tofu. This ensures that the tofu is extra firm and will hold up against the liquid in the soup. Once drained, dice tofu into small cubes and set aside.

I love this mild yellow miso from Trader Joe’s but I’ve also used chic pea miso from Whole Foods and red, white and yellow miso paste from my local grocer. All worked perfectly!

In a large pot boil 8 – 10 cups of water (I rarely measure, I just like to make a ton to have yummy leftovers). Once the water is boiled add in the miso paste and Brigg’s liquid amino and stir well to incorporate. At this point I taste the mixuture to make sure that it has a bold miso flavor, add more miso or water according to your preference.

Next add the fresh spinach, diced tofu, corn, peas and shelled edamame beans. You can use creativity here too, I’ve used fresh kale and sliced mushrooms, you get to decide! Add in the fresh diced scallions, optional.

Bring vegetable loaded miso soup to a roaring simmer, cover and cook for another 15 minutes. Serve and enjoy!

Press the tofu block between two plates with a heavy can on top for 10-20 minutes to drain the excess moisture from the tofu. Once drained, dice tofu into small cubes and set aside.

In a large pot boil 8 – 10 cups of water (I rarely measure, I just like to make a ton to have yummy leftovers). Once the water is boiled add in the miso paste and Brigg’s liquid amino and stir well to incorporate. At this point I taste the mixuture to make sure that it has a bold miso flavor, add more miso or water according to your preference.

Next add the fresh spinach, diced tofu, corn, peas and shelled edamame beans. You can use creativity here too, I’ve used fresh kale and sliced mushrooms, you get to decide! Add in the fresh diced scallions, optional.

Bring soup to a roaring simmer, cover and cook for another 15 minutes. Serve and enjoy!

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DeAnna Lynn Englezos is a Brooklyn-based Certified Holistic Health and Lifestyle Coach. Her core mission is to share accessible information on health and happiness that actually works and healthy recipes that taste great. DeAnna is the proud owner of an adorable rescue pup named Harlow and posts pictures of her often.